1 450 gram pkt shortcrust
50 g Caster sugar
50 g Ground almonds
75 g Caster sugar
3 tb Water
150 ml Double cream
1 Lemon and a mint sprig to
FOR THE COMPOTE
1 Punnet strawberries
30 g Light brown sugar
100 ml Marsala
1 sm Bunc mint
Preheat the oven to 220c/425f/Gas 7.
1 Unroll the pastry and use to line four 11.5cm/4in tart tins. Line with
greaseproof paper and baking beans. Transfer to the oven and bake blind for
2 Grate and juice the two lemons. Crack the two eggs into a large bowl and
add 50g/2oz caster sugar. Using an electric whisk, whisk the mixture for 2
minutes until light and foamy. Fold in the ground almonds, lemon rind and
3 Remove the tartlet cases from the oven and remove the paper and beans.
Pour in the lemon filling then return to the oven for 8 minutes until set.
4 For the Caramel Cream: Place the remaining caster sugar in a small pan
with the water and heat over a low heat until the sugar dissolves. Increase
the heat and allow it to boil rapidly until it turns golden.
5 Heat a small pan and add the Marsala and sugar. Reduce on a high heat
until syrupy. Meanwhile, pour the double cream into a small pan and heat
gently. Do not allow to boil. Remove the caramel from the heat and whisk
into the hot cream.
6 Add the strawberries to the pan with the Marsala. Chop the mint and add
to the strawberries. Remove the tarte au citrons from the oven and from
their cases and place one onto the serving plate.
7 Spoon some compote in the middle of the tart. Sprinkle over the icing
sugar and spoon around the caramel cream. Dot more compote around the edge
and decorate with a sprig of mint.